HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Style Prawn Rice Bowl
Moroccan Style Prawn Rice Bowl

Moroccan Style Prawn Rice Bowl

with Chickpeas and Green Beans

10min Express
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Looking for a tasty midweek dinner option? Try cooking up our Prawn Rice Bowl with Chickpeas in just 20 minutes for a balanced and tasty meal.

Tags:Under 550 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

King Prawns


1 pack(s)

Steamed Basmati Rice

1 unit(s)

Spring Onion

½ pot(s)

Harissa Spice Mix

1 pot(s)


1 pack(s)


½ pack(s)

Greek Style Natural Yoghurt


1 pack(s)

Green Beans

2 unit(s)

Garlic Clove

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1741 kJ
Energy (kcal)416 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate54 g
of which sugars5.0 g
Protein26 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). b) Trim the green beans then chop into thirds. c) Drain and rinse the chickpeas in a sieve.


a) Heat a drizzle of oil in a large frying pan on medium heat. b) Add half the spring onion and all the green beans and stir-fry until starting to soften, 2 mins. c) Stir in the garlic and a pinch of salt and sugar (if you have any). Cook for another minute.


Stir in the harissa spice mix and turmeric. Cook until fragrant, 30 seconds.


a) Add the chickpeas and prawns. Stir-fry for another 2-3 mins.


a) Finally, stir in the steamed basmati rice, breaking it up with a spoon. b) Stir-fry until the rice is piping hot and the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


a) Season to taste with salt and pepper if needed. b) Serve the Moroccan prawn rice in bowls topped with a dollop of natural yoghurt and the remaining spring onion. Enjoy!